Shwet's Sizzling Wok

A foodie's delight

Badusha

on November 2, 2014

This was my first attempt at making Badusha (Balu shahi). I had tried this on Diwali, Well, Was not really that happy with the result, But it tasted awesome !! And that’s all that matters in the end 😛 Isn’t it ?

Ingredients

  • Maida 1 & 1/2 cup
  • Butter + Oil 1/4 cup+ 1/8 cup
  • Sugar 1/2 tsp
  • Curd 1& 1/2 tsp
  • Cooking soda/sodium bi carbonate 2 pinches
  • Water 1/4 cup (approx.)
  • Oil for deep frying

For the syrup

  • Sugar 1/2 cup
  • Water Just to immerse the sugar
  • Elachi powder 2 pinches
  • Saffron Optional,A pinch
  • Lemon Juice 1 tsp

Method

  1. Melt butter and add oil,sugar,curd and sodium –bi-carb. to it and use a whisk to mix well,to make it almost frothy.Add the flour to it.
  2. Mix well to make it crumbly. Add water to make it dough,please be careful when adding,the 1/4 cup is what I used. Make it to a smooth dough without any lumps.
  3. Set aside for 5 min, Make lemon sized balls (1 got around 12), Flatten them with your palm and make a hole in the middle (Same like medu vada)
  4. Meanwhile add sugar to a pan and just add water to immerse it and boil till one string consistency ,i.e; if you pour in little water,it should not dissolve and it should lay a fine thread or you can check between your forefinger and thumb by swiping the syrup from back of the ladle you use for stirring. Add saffron,elachi if desired and squeeze the lemon juice lastly. Heat oil just enough,check it by adding a pinch of batter,if it rises immediately,then its just right. Do not let the oil fume at any point.
  5. Add some five badushas carefully in to the oil. Remove from fire and let it get cooked in the pre heated oil. Approximately it wud take 5 mins.
  6. At one stage the badushas float, then again keep the kadai on fire and cook in medium-low flame,adjust the heat at the end to make it golden brown,for me it took around 5-7 mins.
  7. Drain in a paper towel and immediately add to the hot sugar syrup,to cover the badusha, Leave for a minute and then drain the badushas to a greased surface.
  8. You can garnish the badushas with slivers of almond if you wish to 🙂
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